EP2508081A1 - Fibres reconstituées contenant des fibres - Google Patents

Fibres reconstituées contenant des fibres Download PDF

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Publication number
EP2508081A1
EP2508081A1 EP11161788A EP11161788A EP2508081A1 EP 2508081 A1 EP2508081 A1 EP 2508081A1 EP 11161788 A EP11161788 A EP 11161788A EP 11161788 A EP11161788 A EP 11161788A EP 2508081 A1 EP2508081 A1 EP 2508081A1
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EP
European Patent Office
Prior art keywords
fibers
rice
reconstituted
grains
mixture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP11161788A
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German (de)
English (en)
Inventor
Roland Kunz
Daniel Stoffner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Buehler AG
Original Assignee
Buehler AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Buehler AG filed Critical Buehler AG
Priority to EP11161788A priority Critical patent/EP2508081A1/fr
Priority to CN201280022471.1A priority patent/CN103517639A/zh
Priority to EP12713725.5A priority patent/EP2693891A1/fr
Priority to PCT/EP2012/056426 priority patent/WO2012136844A1/fr
Priority to US14/009,536 priority patent/US20140295048A1/en
Publication of EP2508081A1 publication Critical patent/EP2508081A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention is related to a process for the manufacture of reconstituted rice, to the reconstituted rice produced by such a method, to a mixture comprising reconstituted rice and natural rice and to a use of reconstituted rice for enriching natural rice.
  • a related process is disclosed in WO 2005/053433 .
  • a mixture of a comminuted rice matrix material, a micronutrient and an emulsifier are hydrated, kneaded, formed to strands, cut and dried.
  • the grains obtained by this method are also referred to as reconstituted rice kernels and resemble natural rice.
  • the publication also suggests to add vegetable fibers such as cellulose, hemi-cellulose or aleurone in order to strengthen the reconstituted rice kernels.
  • this process does not result in satisfying products for many kinds of fibers and is also limited to small possible ranges of weight contents of the fibers in the product.
  • natural rice grains i. e. rice grains which have not been reconstituted
  • these coated rice kernels obtained by this known method also have certain drawbacks. For instance, when the fibers contained in the rice are highly water-soluble, they are washed off the rice grains when the rice is cooked in water. The fibers can therefore escape into the cooking water, so that they are not available to the consumer.
  • the fibers contained in the reconstituted rice should not be easily washed out/off when the rice is cooked in water.
  • the reconstituted rice should preferably be stable and have an acceptable shape and texture after cooking.
  • the mixture provided or prepared in step a) contains fibers and/or fibers are added during step b).
  • crushed rice matrix material denotes any broken, cracked or otherwise degraded rice grains which are at least partially or predominantly comminuted, including rice semolina or rice flour.
  • fiber denotes indigestible complex carbohydrates originating from the cell walls of plants.
  • the fibers have a water absorption capacity of at least 2, preferably at least 3, most preferably at least 4.
  • the fibers are only washed off/out to a negligible extent when the reconstituted rice is cooked in water, and embedding the fibers in the matrix material is now reliably made possible. In consequence, a higher portion of the fibers remains within the reconstituted rice and is therefore available to the consumer, therefore providing a more enriched food product.
  • the invention provides flexibility with respect to the point of addition of the fibers, based on the critical water absorption capacity outlined above. In any case, the fibers should be added before step c).
  • the mixture may also be heated in order to enhance the semi-gelatinization. Moreover, steam and/or water may be added to the mixture in step b).
  • the fibers may comprise corn fibers and/or pea fibers and/or rice fibers and/or white corn fibers and/or okara fibers and/or linseed fibers and/or bean fibers and/or oat fibers and/or carrot fibers and/or potato fibers and/or apple fibers and/or algae fibers and/or leguminose fibers.
  • the addition of rice fibers tends to produce a brown color of the final product, which is not desirable for many consumers.
  • at least some of the fibers used in the process may be at least partially bleached.
  • the fibers contained in the mixture provided or prepared in step a) and/or added during step b) may be at least partially bleached.
  • the fibers may be bleached, for example, by treatment with a peroxide, in particular hydrogen peroxide.
  • the fibers contain or consist of pea fibers.
  • Pea fibers were found to produce only a minor discoloration of the reconstituted rice, in particular a smaller discoloration than that produced by rice fibers or corn fibers.
  • the total amount of fibers contained in the mixture provided or prepared in step a) and/or added during step b) is chosen such that the total dietary fiber in the final, dried grains lies in the range between 5 % and 40 %, preferably between 10 % and 30 %, most preferably between 15 % and 25 % by weight of the dried grains.
  • the total dietary fiber is determined according to the AOAC official method of analysis 985.29, for example with the Megazyme Kit obtainable from Megazyme International Ireland Limited.
  • step a) The person skilled in the art may easily calculate or determine by routine experiments the amounts of fibers to be contained in the mixture provided or prepared in step a) and/or to be added during step b) in order to obtain final, dried grains having a total dietary fiber in the above range.
  • a total dietary fiber within these ranges satisfies a compromise: On the one hand, a high total dietary fiber is preferred in order to create the desired texture. On the other hand, a higher total dietary fiber would lead to an unnatural or unpleasant taste.
  • At least 90 %, preferably at least 95 %, most preferably at least 99 % by weight of the fibers have a length in the range from 20 ⁇ m to 500 ⁇ m, preferably from 50 ⁇ m to 250 ⁇ m.
  • Step b) of hydrating and kneading may be performed in an extruder.
  • Possible operational parameters for the extruder including water contents, temperatures and treatment times) are disclosed in the above-mentioned publication WO 2005/053433 . The disclosure of this document with respect to these parameters (including water contents, temperatures and treatment times) is hereby incorporated by reference.
  • a preconditioner is advantageously used when the fibers have a high water absorption capacity. Moreover, a preconditioner helps to pretreat the starch contained in the rice in such a way that it is not damaged. In addition, the use of a preconditioner allows a shorter extruder configuration.
  • Step c) of forming and cutting may be performed with equipment known per se.
  • any known dryer may be used which is suitable for drying conventional reconstituted rice.
  • a further aspect of the present invention is reconstituted rice comprising comminuted rice matrix material and fibers, in which the fibers have a water absorption capacity of at least 2, preferably at least 3, most preferably at least 4.
  • the reconstituted rice may be produced by a method as described above.
  • the fibers contained in the reconstituted rice have a water absorption capacity of at least 2, preferably at least 3, most preferably at least 4.
  • the fibers contained in the reconstituted rice may comprise corn fibers and/or pea fibers and/or rice fibers and/or white corn fibers and/or okara fibers and/or linseed fibers and/or bean fibers and/or oat fibers and/or carrot fibers and/or potato fibers and/or apple fibers and/or algae fibers and/or leguminose fibers. At least some of the fibers, in particular the rice fibers, may be at least partially bleached.
  • the total dietary fiber within in the reconstituted rice is in the range between 5 % and 40 %, preferably between 10 % and 30 %, most preferably between 15 % and 25 % by weight of the grains.
  • a further aspect of the invention is a mixture comprising reconstituted rice as disclosed above and natural rice. It is therefore possible to produce and store reconstituted rice as disclosed above with a certain total dietary fiber. By mixing this reconstituted rice with natural rice in an appropriate mass ratio, the total dietary fiber may be flexibly adjusted to individual desires.
  • the invention also relates to the use of reconstituted rice as disclosed above for enriching natural rice.
  • Figure 1 shows a first embodiment of a facility for manufacturing reconstituted rice in accordance with the invention.
  • a dosing member 1 a premix comprising rice flour and an emulsifier having a weight ratio of 2:1 is obtained.
  • mixer 2 these components are thoroughly mixed and fed into a first hopper 3, from which it is dispensed into a feedline 6.
  • rice flour is added at a rate between 1 and 90 kg/h.
  • fibers are added.
  • This mixture is fed into an extruder 7 via feedline 6. By adding water through feedline 8, the mixture is hydrated to obtain a paste. This paste is then kneaded within the extruder 7 until the rice starch is at least semi-gelatinized. From optional hopper 12, additional fibers may be added into the extruder 7 after hydration. A venting 13 may be provided through a venting opening 14 in order to cool down the mass, which prevents the strands to be extruded from expanding. The mass is then formed to strands by extrusion through an extrusion die and cut by a cutter 9 to obtain grains similar or equal to the size of rice grains. These grains are collected by a collecting hopper 20 and transported to a fluidized bed dryer 11 via a pneumatic transport line 21, where the grains are dried.
  • the rate at which the premix is dispensed from first hopper 3 is chosen such that the amount of emulsifier lies in the range from 0.5 % to 1 % by weight of the total dry infeed.
  • This total dry infeed is the total amount of premix from first hopper 3, rice flour from second hopper 4, fibers from third hopper 5 and, if applicable, fibers from optional hopper 12 directly into the extruder 7.
  • the rate at which the fibers are dispensed from hopper 5 and, optionally, from hopper 12 is chosen such that the total amount of fibers lies in the range from 15 % to 25 % by weight of the total dry infeed.
  • FIG 2 shows a second embodiment of the facility.
  • this second embodiment contains two tempering unit 15 and 15', which are connected to the extruder 7 to provide a water circulation.
  • additional water is also introduced through feedline 19, which is arranged downstream of the first tempering unit 15 and upstream of the second tempering unit 15'. This additional water allows to control the viscosity of the mass.
  • the rice starch is substantially saturated with water. The water introduced through feedline 19 is then predominantly available to saturate the fibers.
  • the mixture comprising the rice flour, emulsifier and fibers is first directed into a preconditioner 16 (for example model BCTC obtainable from Bühler AG, 9240 Uzwil, Switzerland), into which steam is introduced through feedline 17 and/or water is introduced through feedline 18.
  • a preconditioner 16 for example model BCTC obtainable from Bühler AG, 9240 Uzwil, Switzerland
  • the preconditioning helps to pretreat the starch contained in the rice without damage.
  • Figure 4 shows a fourth embodiment of a facility.
  • this embodiment comprises no hopper 5 for adding fibers to the dry mixture. Instead, fibers are added only after hydration into extruder 7.
  • the comminuted rice used for preparing the mixture in step a) may, for example, be milled on a hammer mill, such as on a DFZC mill obtainable from Bühler AG, 9240 Uzwil, Switzerland.
  • This hammer mill contains conidur sieves having openings of 0.8 mm.
  • the milled products may then be sieved (for example with a MPAR plan sifter, also obtainable by Bühler AG) to particle sizes below 500 ⁇ m before used in the process.
  • DIMODAN HP may be used, which is a distilled monoglyceride made from edible, fully hydrogenated palm based oil.
  • the fibers may be, for example, corn fibers, pea fibers or rice fibers.
  • Example 1 is a comparative example without fibers.
  • Example 11 contains wheat dextrin, which has a water absorption capacity of less than 2 and is therefore also not covered by the invention. All samples were prepared with a facility according to Figure 3 .
  • the fiber content refers to the content of the fibers by weight of the total dry infeed, as defined above.
  • Example # Fiber Fiber content 1 - (comparative example) 0 % 2 corn 15 % 3 corn 15 % 4 corn 25 % 5 corn 25 % 6 pea 15 % 7 pea 25 % 8 pea 25 % 9 pea 25 % 10 pea 25 % 11 wheat dextrin (comparative example) 25 %
  • All samples prepared according to the invention had an acceptable shape and a very good texture after cooking. Moreover, at most a slight amount of fibers escaped during cooking of the reconstituted rice.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP11161788A 2011-04-08 2011-04-08 Fibres reconstituées contenant des fibres Withdrawn EP2508081A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
EP11161788A EP2508081A1 (fr) 2011-04-08 2011-04-08 Fibres reconstituées contenant des fibres
CN201280022471.1A CN103517639A (zh) 2011-04-08 2012-04-10 含有纤维的再造大米
EP12713725.5A EP2693891A1 (fr) 2011-04-08 2012-04-10 Fibres contenant du riz reconstituées
PCT/EP2012/056426 WO2012136844A1 (fr) 2011-04-08 2012-04-10 Fibres contenant du riz reconstituées
US14/009,536 US20140295048A1 (en) 2011-04-08 2012-04-10 Reconstituted Rice Containing Fibers

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP11161788A EP2508081A1 (fr) 2011-04-08 2011-04-08 Fibres reconstituées contenant des fibres

Publications (1)

Publication Number Publication Date
EP2508081A1 true EP2508081A1 (fr) 2012-10-10

Family

ID=44307781

Family Applications (2)

Application Number Title Priority Date Filing Date
EP11161788A Withdrawn EP2508081A1 (fr) 2011-04-08 2011-04-08 Fibres reconstituées contenant des fibres
EP12713725.5A Withdrawn EP2693891A1 (fr) 2011-04-08 2012-04-10 Fibres contenant du riz reconstituées

Family Applications After (1)

Application Number Title Priority Date Filing Date
EP12713725.5A Withdrawn EP2693891A1 (fr) 2011-04-08 2012-04-10 Fibres contenant du riz reconstituées

Country Status (4)

Country Link
US (1) US20140295048A1 (fr)
EP (2) EP2508081A1 (fr)
CN (1) CN103517639A (fr)
WO (1) WO2012136844A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103284078A (zh) * 2013-05-22 2013-09-11 马小军 大燕麦珍子生产工艺

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106578898A (zh) * 2016-12-30 2017-04-26 定远县文凡米业有限公司 一种富含膳食纤维营养大米及制备方法
US10287366B2 (en) 2017-02-15 2019-05-14 Cp Kelco Aps Methods of producing activated pectin-containing biomass compositions
US20210161194A1 (en) * 2017-05-01 2021-06-03 Trouw Nutrition Usa Llc Methods and systems for making food
WO2019226128A2 (fr) * 2017-12-30 2019-11-28 Abdullah Serin Gida Sanayi Ltd. Sti. Procédé de conversion de farine de riz et de semoule de riz en riz
CN109247512A (zh) * 2018-09-06 2019-01-22 山东禹王生态食业有限公司 一种豆渣复合工程再造米及其加工方法
CN112544881B (zh) * 2020-12-02 2023-09-08 浙江省林业科学研究院 一种含藤茶萃取物的重组方便山稻米及其制备方法

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US5069919A (en) * 1990-08-08 1991-12-03 Fmc Corporation Process for bleaching/sanitizing food fiber
JP2002233317A (ja) * 2001-02-08 2002-08-20 Alpha Shokuhin Kk 玄米成分強化用人造米の製造法
WO2005053433A1 (fr) 2003-11-21 2005-06-16 Dsm Ip Assets B.V. Compositions alimentaires a base de riz et procedes de preparation associes
WO2006020806A2 (fr) * 2004-08-12 2006-02-23 Cargill, Incorporated Produits alimentaires retenant les fibres alimentaires, et procedes de production de ces produits alimentaires
US20070054029A1 (en) * 2005-09-06 2007-03-08 Kraft Foods Holdings, Inc. Fiber-containing rice-based cereals and methods of preparation
WO2009125281A2 (fr) * 2008-04-11 2009-10-15 Universidad De Santiago De Chile Procédé pour obtenir du riz reconstitué à partir de sous-produits du riz utilisés comme matières premières et riz reconstitué obtenu selon ledit procédé
FR2937506A1 (fr) * 2008-10-24 2010-04-30 Panzani Grain de riz reconstitue et procede de fabrication correspondant
EP2250907A1 (fr) * 2009-05-11 2010-11-17 Bühler AG Compositions alimentaires à base de grains et leur procédés de préparation

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CN1207255A (zh) * 1998-06-30 1999-02-10 曾登发 珍珠状再造米
JP2002023317A (ja) * 2000-07-12 2002-01-23 Fuji Photo Film Co Ltd レンズ付きフイルムユニット
SE526999C2 (sv) * 2001-02-26 2005-12-06 Biovelop Internat Bv Förfarande för extraktion av cellväggskomponenter och mindre tillgängliga proteiner från cerealiekli väsentligen fria från lösliga föreningar
TWI253327B (en) * 2002-12-04 2006-04-21 Food Industry Res & Dev Inst Recombination multi-cereal grain
CN101828706A (zh) * 2009-03-10 2010-09-15 上海亦晨信息科技发展有限公司 米类复合谷物及其制备方法
CN101658258A (zh) * 2009-09-18 2010-03-03 南昌大学 一种高膳食纤维营养强化大米的制备方法

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Publication number Priority date Publication date Assignee Title
US5069919A (en) * 1990-08-08 1991-12-03 Fmc Corporation Process for bleaching/sanitizing food fiber
JP2002233317A (ja) * 2001-02-08 2002-08-20 Alpha Shokuhin Kk 玄米成分強化用人造米の製造法
WO2005053433A1 (fr) 2003-11-21 2005-06-16 Dsm Ip Assets B.V. Compositions alimentaires a base de riz et procedes de preparation associes
WO2006020806A2 (fr) * 2004-08-12 2006-02-23 Cargill, Incorporated Produits alimentaires retenant les fibres alimentaires, et procedes de production de ces produits alimentaires
US20070054029A1 (en) * 2005-09-06 2007-03-08 Kraft Foods Holdings, Inc. Fiber-containing rice-based cereals and methods of preparation
WO2009125281A2 (fr) * 2008-04-11 2009-10-15 Universidad De Santiago De Chile Procédé pour obtenir du riz reconstitué à partir de sous-produits du riz utilisés comme matières premières et riz reconstitué obtenu selon ledit procédé
FR2937506A1 (fr) * 2008-10-24 2010-04-30 Panzani Grain de riz reconstitue et procede de fabrication correspondant
EP2250907A1 (fr) * 2009-05-11 2010-11-17 Bühler AG Compositions alimentaires à base de grains et leur procédés de préparation

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JEFF FEARN: "Technology Brief Manufacture of a Fiber Enhanced, Nutritionally Superior Rice Product by Supercritical Fluid Extrusion (SCFX)", 2 August 2011 (2011-08-02), pages 1 - 1, XP055004044, Retrieved from the Internet <URL:http://ip.cctec.cornell.edu/techdocs/D3724.3724_Fortified_Rice_Tech_Brief_final.pdf> [retrieved on 20110802] *
MATTHIAS DIPIKA: "Introduction of Fortified Rice Using the Ultra Rice Technology", 1 September 2007 (2007-09-01), pages 1 - 10, XP055003990, Retrieved from the Internet <URL:http://www.path.org/files/MCHN_ultrarice_faq.pdf> [retrieved on 20110801] *

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103284078A (zh) * 2013-05-22 2013-09-11 马小军 大燕麦珍子生产工艺

Also Published As

Publication number Publication date
US20140295048A1 (en) 2014-10-02
CN103517639A (zh) 2014-01-15
EP2693891A1 (fr) 2014-02-12
WO2012136844A1 (fr) 2012-10-11

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